01 March 2016

31 Days of MOO No 1. Veggie Burgers

Have you priced veggie burgers from the deli or the chiller cabinet at the supermarket lately? They are expensive - over $3 each! This recipe makes six for less than the price of one. It's quick and easy too. Best of all you can make the patties ahead of time and keep them in the fridge until you're ready to cook them. They'll keep for two days covered in the fridge, perfect for those busy days.

We love them as burgers with salad and grilled pineapple, but they're good as a savoury part of a meal, hot or cold. If they're hot I make a gravy to go with them and sever them with sweet potato chips and broccoli (no idea why, did it once, everyone at it all so I've kept doing it) or cold with salads and a sweet chilli mayo. They're great for the end of your shopping cycle when veggies may be looking a little sad and limp - use them up and turn them into something delicious.

Veggie Burgers

2 slices wholegrain bread, crumbled
Several leaves of fresh Italian parsley, chopped
1/2 cup fine, dry bread crumbs, plus extra for coating
3/4 cup grated tasty cheese
1-1/2 tablespoons vegetable oil
3/4 cup finely chopped onion
1/2 cup finely chopped green or red capsicum
1/2 cup frozen corn kernels
1 clove garlic, minced
1/2 teaspoon chili powder (or less to taste)
1 egg, lightly beaten
1/2 cup solidly packed mashed sweet potato
1/3 cup ricotta
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
1/4 cup plain flour
Egg wash

In a medium-size bowl, mix together the crumbled bread, parsley, bread crumbs, and grated cheese. Set this aside. Heat the oil in a medium-size frypan over medium heat, then add the onion, pepper, and corn. Sauté the vegetables until soft, about 7 minutes, stirring often. Mix in the garlic and cumin and cook it all for another minute. Remove the pan from the heat and spoon the contents into the bread crumb mixture.

In a large bowl, mix together the egg, sweet potato and ricotta. Add the bread crumb mixture, stirring thoroughly, then season with the salt and pepper. Flour your hands, then shape the mixture into six 15mm thick patties, using about 1/3 cup for each one. Dredge the patties in plain flour, then egg wash, then in bread crumbs and refrigerate them for about 1-1/2 hours.

Melt the butter in a large frypan, transfer the patties to the pan and fry them over medium heat until they turn golden, about 4 minutes on each side. Remove them from the pan and serve right away. Makes 6 patties.

Note: The crumbled wholegrain bread is essential to the texture, and prepared bread crumbs shouldn't be substituted. Put the bread slices out for about 30 minutes to air-dry, then crumble them by hand, with a serrated knife, or in a food processor.

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